Weeks seem to zoom by so fast at the moment I feel like I’m catching my tail coming backwards! It feels like only a few days ago that I last posted – in fact it was weeks ago.. However, it is good to be busy working, especially in this economic climate so Im not complaining. Managed to even fit in a few social events, some fantastic fell walking, a music festival and a spot of baking!
These sweet strawberry canapés were made as a little contribution to a party buffet. They are small in size, smart and perfect held in one hand with a glass of wine in the other – best of all they’re dead easy! (especially if you use pre-bought pastry of cases)
Sweet Strawberry Canapés
150g Plain Flour
100g Butter (Cold)
1tbsp Castor Sugar
1 Egg Beaten
First, make the pastry by putting the flour, butter and sugar into a food processor / mixer and pulse until the mixture forms breadcrumbs. Add the beaten egg and pulse to form a ball.
Using your hands quickly gather the mixture into a ball and place onto a floured surface. (Be careful not to handle this too much with warm hands!) Roll out the mixture into the thickness of a £1 coin. Using a biscuit cutter cut circles to line your 12 hole cake tin. Prick the pastry all over with a fork and leave to rest in the fridge for 20 minutes.
Pre- heat your oven to 200c gas / 180c fan. Once rested fill each of the pastry rounds with parchment and baking beans then pop in the pre-heated oven for approximately 15 mins or until lightly golden. Leave to cool for 10/15 minutes.
Strawberries (hulled and quartered)
400ml double cream
2 tbsp caster sugar
1/2 tsp vanilla extract
1/2 standard size pot of chocolate hazelnut spread
Put the cream and sugar into a bowl and using an electric whisk whisk until just starting to thicken and glossy. Don’t over whip – the cream should be pillowy not standing on tough peaks!
Divide the mixture between two bowls. Add vanilla extract to one bowl then mix with a spatular until well combined. To the other bowl add the chocolate hazel nut spread and beat until fully mixed.
Spoon a teaspoon of the chocolate mixture into half of the cases, and the vanilla into the other half – top with three or four quarters of the strawberries. Then serve immediately so the cases stay nice and crisp!